Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

10
Servings

45m
Prep Time

20m
Cook Time

1h 5m
Ready In

Recipe: #16829

January 19, 2015

Categories: Main Dish, Soups/Stews, Poultry, Chicken, Fruit, Coconut, Asian, Thai, Entertaining, Sunday Dinner, Winter, Boil, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more

recipe by:
TwisSis RIP Forever in our Kitchen

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recipe by:
TwisSis RIP Forever in our Kitchen

"Chicken is the favored meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them w/coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & personal preferences, no salt or soy sauce is added to the soup, but soy sauce can be added at the table as desired. (Times do not include time for meat & stock to cool) Enjoy!"

Original recipe yields 10 servings

Metric US

Step 1

Rinse chicken pieces well & place in bottom of large stockpot or Dutch oven. Cover w/water & simmer 45 min (covered).

Step 2

Remove chicken to large bowl or platter. Allow chicken & stock to fully cool.

Step 3

While stock & chicken are cooling, prepare carrots & onions as directed & set aside.

Step 4

When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock & discard. Strain stock through a fine sieve & return to stockpot.

Step 5

When chicken has fully cooled, remove & discard skin. Debone chicken, shred chicken meat as you go & return chicken meat to stockpot.

Step 6

Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.

Step 7

Taste soup & adjust heat level (curry flavor) according to your preferences w/the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).

Step 8

Over low heat, slowly return soup to a simmer & cook (uncovered) for 20 min.

Step 9

While soup is in final cooking stage, prepare rice noodles per pkg directions, drain well, rinse & set aside.

Step 10

If using snow peas as optional add, rinse well & add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.

Step 11

Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired & serve w/a small dish of soy sauce on the table.

Step 12

NOTE: Although not a part of the recipe, I later thought mushrooms would also be good as an optional add.

Tips & Variations

Stock pot or dutch oven

Tags : Main Dish Soups/Stews

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